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Prawn and pomelo salad with roasted chilli dressing

The prawns in this salad can also be left whole and barbecued in their shells for extra flavour.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 20 mins cooking
Prawn and pomelo salad with roasted chilli dressing
Prawn and pomelo salad with roasted chilli dressing

The prawns in this salad can also be left whole and barbecued in their shells for extra flavour.

Ingredients

  • 12 large uncooked prawns, peeled, cleaned and coarsely chopped
  • 2 pomelo or large grapefruit peeled, segmented and broken into small pieces
  • 2 red shallots, thinly sliced on a mandolin
  • Large handful torn coriander and Thai basil(optional), and lime halves, to serve
Roasted chilli dressing
  • 6 red shallots, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 12 medium dried red chillies, broken in half and seeds shaken out
  • 2 tbsp vegetable oil
  • 1 tsp shrimp paste (belacan)
  • 50 gm light palm sugar, crushed
  • 2 tbsp fish sauce
  • 3 tsp tamarind purée
Fried shallots
  • Sunflower oil, for shallow-frying
  • 10 red shallots, thinly sliced

Method

Main
  • 1
    For roasted chilli dressing, heat a wok over high heat, add shallot and garlic, stir-fry until charred and starting to soften (1-2 minutes), then transfer to a small food processor. Add chillies to wok, stir-fry until toasted (1-2 minutes), then add to shallot mixture and blend to a coarse paste. Heat oil in wok, add shrimp paste and stir until toasted (10-20 seconds), then add shallot paste, palm sugar, fish sauce, tamarind and 60ml water, and stir continuously until jammy (2-3 minutes). Adjust seasoning with palm sugar, fish sauce and tamarind; dressing should be hot, sweet, salty and a little sour. Roasted chilli dressing will keep refrigerated for 3 weeks; use as a condiment.
  • 2
    For fried shallots, heat 5cm oil in a wok over medium heat, add shallot in batches and stir until golden and crisp (2-3 minutes). Remove with a slotted spoon and drain on paper towels.
  • 3
    Drain most of the oil from the wok, leaving 2 tbsp. (Reserve remaining oil for cooking other dishes.) Heat over high heat, add half the prawns and cook without stirring for 1 minute, then stir-fry occasionally until golden and just opaque (3-4 minutes). Repeat with remaining prawns.
  • 4
    Toss prawns and fruit with a tablespoon of roasted chilli dressing in a bowl. Add shallot and herbs, toss lightly, scatter with fried shallots and serve with extra dressing and lime.
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  • Author: Lisa Featherby